生菜、马郁兰和孜然精油对肉末冷藏质量和保质期的影响

A. A. Mahmoud
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引用次数: 6

摘要

精油(EOs)除了是天然的调味剂外,还具有抗菌和抗氧化的特性,可以延长食品的保质期。尽管如此,迄今为止,食品行业很少采用依赖于EOs利用的EOs方法。在本研究中,研究了一定浓度(2%)的生菜(Lactuca sativa L.)、马郁兰(Origanum majorana L.)和孜然(Cuminum cyminum)对肉糜的化学、细菌质量和感官特性的影响,以及它们在4°C冷藏12天期间延长肉糜保质期的能力。结果表明,与未经处理的样品相比,经油处理的样品的化学、细菌评价值显著降低(p<0.05),感官性能显著提高(p<0.05)。此外,孜然和马郁兰的影响最大,其次是生菜油。因此,所研究的EOs可以作为合成化学物质的替代选择,以消除腐败细菌,防止脂质氧化,从而延长肉糜的保质期。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Lettuce, Marjoram and Cumin Essential Oils on the Quality and Shelf Life of Minced Meat during Refrigerated Storage
Essential oils (EOs) can improve the shelf life of foods due to its antimicrobial and antioxidant properties in addition to being natural flavoring agents. Nonetheless, very little EOs approaches depending on EOs utilization have been introduced by the food industry until now. In this study, the effect of certain EOs such as lettuce (Lactuca sativa L.), marjoram (Origanum majorana L.) and cumin (Cuminum cyminum) at a concentration (2%) on the chemical, bacterial quality and sensory properties of minced meat was investigated, as well as their capacity to extend the shelf life of minced meat during cold storage at 4°C for 12 days. The obtained results showed that oil-treated samples indicated significantly lowering values (p<0.05) for chemical, bacterial assessment, and improving sensory properties than untreated (control) ones. In addition, cumin and marjoram EOs had the greatest impact followed by lettuce oil. Therefore, the studied EOs could be used as an alternative option to synthetic chemical substances to eliminate the spoilage bacteria, prevent lipid oxidation, and consequently extend the shelf life of minced meat.
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